These didn't get very crispy, and in fact were pretty soft. The dressing on them helped them retain moisture, as they didn't get a dry skin like roasted potatoes. Enjoyable.
I think the texture would be better if only the basil were blended, and add to crumbled tofu. Blending everything together just made the tofu part pasty.
since it's not really clear by the directions how much of what is in here, it's hard to say there's not enough sauce, but as I made it, there wasn't enough seasoning/sauce.
Love it. But I'm probably biased because I like all the ingredients. The citrus + coconut milk + mushrooms reminded me of tom kha, which is only so different.
It's not really clear from the recipe whether "1 cup red lentils (dried or can)" means 1 cup dry, or 1 cup canned (the dry amount would be less, maybe 1/2 cup).
I liked the faux chicken part, but I didn't have vegan fish sauce. I think it needed more soy sauce for marinating (but this could just be due to the absence of the fish sauce).
Spicy Yukon Gold and Sweet Potato Fries